Name: Simon Rogan
Price range: $$$

$1380 per person

Available at lunch and dinner.

Guests may select one course from each of the following menu sections: Starters, Intermediates, Mains and Desserts. The meal will be complemented by snacks, a pre-dessert and sweet treats.

SNACKS

Oolong cured Himalayan trout, Boltardy beetroot and hawthorn

Scallop cracker, emulsion of farm offerings

Maitake mousse, Wagyu ox tongue, pickled shimeji, ramson oil

Preserved summer truffle honey bread, cultured brown butter

STARTERS

Heirloom tomatoes from Chiayi with whipped mussel and sugar kelp

Warm seaweed custard, May Queen potato, smoked eel and horseradish

SUPPLEMENTARY COURSE

Hokkaido scallop, grilled Mr Lin's asparagus, nasturtium and smoked dashi

Supplement $288 Per Person

INTERMEDIATES

Sea bass stuffed with scallop and fennel pollen, fermented cauliflower with whey and caper jam

Sabah grouper poached in dulse butter, sweet potato leaf, roast shrimp and rosehip

MAINS

Stuffed three yellow chicken, White Dragon corn, sauce infused with fats and black garlic vinegar

Wah Kee Farm pork with whey cabbage, pickled walnut and sauce finished with fats and apple mead

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread

Supplement $200 Per Person

PRE-DESSERT

Aerated Kyoho grape, sheeps’ yoghurt and pine

DESSERT

Warm 61% chocolate, artichoke and malt

Golden Diamond pineapple tartlet, toasted rice and jasmine

SWEET TREATS

Chestnut madeleine with Zen Farm figs

Frozen mint cake and assam tea

A discretionary 10% service charge will be added to your bill.

Our menus may change from service to service due to availability from our growers and producers.

Please note that from Saturday 14th June, this menu will be priced at $1380 per person.

Book Your Table

3 courses | $520 per person

SNACK

Scallop cracker, emulsion of farm herbs

Preserved summer truffle honey bread, cultured brown butter

STARTER

Heirloom tomatoes from Chiayi with whipped mussel and sugar kelp

SUPPLEMENTARY COURSE

Hokkaido scallop, grilled Mr Lin's asparagus, nasturtium and smoked dashi - supplement course $288 per person

MAIN COURSE

Wah Kee Farm pork with whey cabbage, pickled walnut and sauce finished with fats and apple mead

SUPPLEMENTARY CHEESE COURSE

Frozen Yoshida cheese, Alpine plum and caramelised soda bread - supplement $200 per person

DESSERT

Warm 61% chocolate, artichoke and malt

A discretionary 10% service charge will be added to your bill.

Please note that prices and menus are subject to change.

Book your table

$2288 per person

Available for lunch and dinner on Christmas Eve and lunch on Christmas Day only. Please note that this is a sample menu.

Yi-O rice and nori seaweed cracker

smoked cod roe and farm herbs

Fresh cheese curds

lovage and preserved persimmon

Smoked eel and cured pork fat doughnut

dill emulsion and seeds

Hokkaido scallop, grilled Ah Shing squash

nasturtium and Petrossian caviar

Winter truffle honey bread, cultured brown butter

Urban mushrooms cooked in miso

Manjimup truffle and slow cooked hen's egg

Himalayan trout poached in dulce butter

bone sauce finished with spruce and whey

Pressed turkey rolled in chard and fennel pollen

slow cooked leg with seasonal accompaniments

Yoshida farm cheese snow

Alpine plum with caramelised fruit cake

Spiced Golden Diamond pineapple tartlet

mince pie cream

Baked chestnut with Zen Farm figs

Frozen Eggnog, Rooibos tea

Book Your Table

$2288 per person

Available for lunch and dinner on New Year's Eve only. Please note that this is a sample menu.

Boltardy beetroot with cured trout and roe

Trout cured in salts and gin

Smoked eel and cured pork fat doughnut,

Preserved dill emulsion and seeds

Truffle pudding caramelised in birch,

Berkswell and Sevens stout

Hokkaido scallops with sea jelly,

buttermilk sauce and smoked pike perch roe

Tokyo turnips with May Queen potatoes,

pickled walnuts, horseradish and nasturtiums

Stuffed seabass with clams cooked in browned butter,

watercress and roasted bone sauce

Wagyu sirloin grilled and glazed over embers,

whey onions, fermented garlic cloves

Frozen Yoshida cheese snow and rosehip,

Alpine plum with caramelised soda bread

Warm 61% chocolate, Milk banana and spent coffee

Baked chestnut with Zen Fig leaf

Our Drinks Programme

Our wine list and pairings reflect our ethos, featuring small-scale winemakers who respect nature and take a unique approach. Organised by style rather than region, our wine list is designed to help you find what you love. To complement our menu, we’ve also included larger bottles and magnums. It's important to note that all bottles purchased will need to be opened at the restaurant.

For those looking for something non-alcoholic, Priscilla, our assistant restaurant manager has spent months developing and testing soft drinks pairings, working with surplus produce from our kitchen and ingredients from local growers.

Our Sample Wine List

OUR EXCLUSIVE CHRISTMAS WINE PAIRING

For Christmas Eve and Christmas Day only, we will serve an exclusive wine pairing composed of magnums, sourced from some of the world’s most prestigious vineyards. This is our entire annual allocation of these rare magnums, so we only have 14 pairings available and are offering pre-orders on a first-come, first-served basis.

THE WINES

Hubert Lamy - Saint-Aubin 1er Cru ‘Les Frionnes’ 2019

Eric Morgat - Savennières ‘Clos Serteaux’ 2016

Clos La Neore - Sancerre 2018

William Kelley - Chambolle-Musigny ‘Fouchères’ 2021

Champagne Clandestin - Les Passagers - Haut de Val Barmont 2019

To pre-order, please email our team using the button below. If you miss out, don’t worry, we’ve secured some incredible wines to pair with our menu.

Get in Touch

Dietary Requirements

To ensure we have enough time to accommodate your needs, please inform us at the time of booking if there are dietary requirements for your table. Unfortunately, it will not be possible to accommodate requests made on the day.